There’s truly nothing better than sitting down for a big brunch with friends. To inspire your next brunching session, here are some products that you can serve as is, which means less kitchen labour and more of being the host(ess) with the most(ess)!

Bread and pastries

From bagels to croissants, from brioches to muffins, your options are pretty much limitless! Go Euro-style and swap out regular old toast for grilled baguette. Pick up your pastries the day of your brunch to serve them at their freshest or purchase them the day before if you don’t want to rush.

Pro tip: Heat bread and pastries for 3-4 minutes in an oven preheated to 350°F.

Also put out a spread of jam, cream cheese, butter, honey, and nut butter (peanut, almond, sunflower seed, etc.).

Mimosa and/or juice bar

Bubbles before noon? It’s five o’clock somewhere! We are all familiar with the classic orange juice and sparkling combination with a strawberry garnish—but why stop there? Let your creative juices flow and try out other flavours like grapefruit, pineapple, or apple-raspberry instead. Then wash and/or cut various berries for people to add to their glasses. Fan favourite: blueberries and raspberries.

Feel like blazing your own trail? Substitute the sparkling wine/champagne with a white beer or sparkling apple cider. Yum!

The juice-to-bubbles ratio can always be adjusted to everyone at your table. The traditional formula is 3 parts bubbles to 1 part juice. For a less intense alcohol experience, try going 1 to 1. 

Animal protein: cooked, smoked, cold cuts, oh my!  

A baconless brunch? It’s been done before but saying no to bacon isn’t always easy. Create your own charcuterie board/smorgasbord with smoked salmon served cold and hot, smoked trout, bacon, smoked duck, pâté, or rillettes.

If you can get your hands on filets of smoked trout or salmon, cut them in 2 cm cubes for more pronounced flavour and titillating texture!

Garnish with capers and fresh dill for a perfect flavour harmony.

Fruits and veggies

In case you haven’t put the pieces of the puzzle together yet, the word “brunch” is the portmanteau of the words “breakfast” and “lunch”. So it’s not crazy to serve vegetables alongside fruit at brunch. Arugula, for instance, is the perfect pairing for sugary citrus like orange, clementine, and grapefruit. Often served in more savoury dishes, avocado is also a tasty addition to your table; just smash it a bit, add a dash of lemon juice and salt, and voilà, your guests can spread it on their toast and pile on the egg after!

Obviously, the berry family—strawberries, raspberries, blueberries, haksap berries, sea buckthorn berries, and currants—are a fabulous way to brighten up your spread.   

Eggs

Depending on how many brunchers you’re hosting, eggs can often be tailored to individual tastes. If there are a lot of people coming and you want to keep things simple, make a large quantity of scrambled eggs and add your favourite cheese du jour (strong cheddar, swiss, goat cheese, and so on).

Psstt! Here’s a little secret: since cheese can often inflate your grocery bill, try our Compliments brand cheeses—the prices are always mild and never sharp.  

Sandwiches worth getting out of bed for

To help everyone start the day off on the right foot, build your breakfast sandwiches using your table spread. Try: croissant + mayo + dill + arugula + scrambled eggs + smoked trout + capers. For the more traditional amongst us, there’s the classic ham and cheese croissant. Indeed, breakfast sandwiches give us life.

Happy brunching!